Break a piece and take a look at where the break is. Undercooked pasta will have a "whiter" line (uncooked) in the center. Cooked will be a uniform color throughout.
Cooking time as listed on the package means cooking time at sea level. Where I live, at 3200', water boils at about 206º F, which means that it takes a bit longer. I like pasta quite al dente, so I only cook it about a minute more. Be sure to use a timer, and honestly, as nearly everyone agrees, the taste test is the best indicator; a timer simply tells you when to fish out a piece to try.
Here is a link to a good reference chart for temps at which water boils at different elevations, from San Francisco (91 feet, 211º, to the summit of Mt. Everest, 29,025 feet, 161º): http://www.engineeringtoolbox.com/boiling-points-water-altitude-d_1344.html
Here's the secret, as explained to me by a quite famous Italian Chef (about 15 books and 6 restaurants to his credit, so far)...
Only buy pasta from Italy.
Read the package for the timing.
They print the suggested time based on type of flour used, how fine or coarse the grind is, how thick the pasta is, etc.
When they say 8 minutes, they mean 8 minutes.
I no longer take a strand and toss against the fridge, or cut out a little piece every 30 seconds. Amazing after all these years the directions are right on 99% of the time.
Buy Italian made in Italy (not an Italian sounding name made elsewhere).
I agree with the taste-it method, and checking it before the package directions or recipe instructions say it should be ready. Having said that my dad told us growing up that if you threw some spaghetti against the wall or ceiling and it stuck then you knew it was done. I have no idea if my dad just made this up or if it's a real strategy but my mom was less than thrilled when my brother and I tried to find out if it worked.
Simply put, tasting (any food) is the ONLY way to know when it is done and/or seasoned properly. This is so often overlooked as part of the cooking process, but it is such a vital step.
Taste the pasta. It should have a little resistance when you bite into it (in the final dish, not when you test it out of the water). If it "melts in your mouth", throw it away and start again. It's pasta, not M&M's. And, as already mentioned, take into account the minute or two it will be in the sauce; it continues to cook. Just keep in mind that, in the END, you want that resistance (al dente). So if it tastes a little raw when you test it from water, that's perfect. If it tastes done, it's overcooked. Like the old saying, "If you're on time, you're late".
Will depend on whether it's fresh (which cooks more quickly) or dry. Also depends if you like al dente (firm but not hard) or a little softer. Follow the directions on the box but taste the pasta 1-2 min before the time given. Judge by your own preferences. If the past is going to be added to a sauce and cooked a little longer then under cook by 1-2 min
I fish a piece or strand out and bite into it. Very primitive method, but never fails. (If you're going to drain and simmer it in sauce for a minute or two, make sure to slightly undercook it.)
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Here is a link to a good reference chart for temps at which water boils at different elevations, from San Francisco (91 feet, 211º, to the summit of Mt. Everest, 29,025 feet, 161º): http://www.engineeringtoolbox.com/boiling-points-water-altitude-d_1344.html
Only buy pasta from Italy.
Read the package for the timing.
They print the suggested time based on type of flour used, how fine or coarse the grind is, how thick the pasta is, etc.
When they say 8 minutes, they mean 8 minutes.
I no longer take a strand and toss against the fridge, or cut out a little piece every 30 seconds. Amazing after all these years the directions are right on 99% of the time.
Buy Italian made in Italy (not an Italian sounding name made elsewhere).
Taste the pasta. It should have a little resistance when you bite into it (in the final dish, not when you test it out of the water). If it "melts in your mouth", throw it away and start again. It's pasta, not M&M's. And, as already mentioned, take into account the minute or two it will be in the sauce; it continues to cook. Just keep in mind that, in the END, you want that resistance (al dente). So if it tastes a little raw when you test it from water, that's perfect. If it tastes done, it's overcooked. Like the old saying, "If you're on time, you're late".
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